1 lb. medium size potatoes, peeled and quartered
1 1/4 lbs. ground beef chuck
1/2 c. fresh bread crumbs
1/2 c. finely chopped onions
1 lg. egg
1 1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground allspice
1/2 c. milk, warmed
1 tbsp. butter
1 tbsp. olive or vegetable oil
1/4 lb. fresh mushrooms, sliced
1 1/2 c. water
3 tbsp. all purpose flour
1 tbsp. ketchup

In a 2 quart saucepan, heat 3 inches water to boiling. Add potatoes; return to boiling. Cook, uncovered, until tender, 20 to 25 minutes. Drain very well. Shake potatoes in saucepan over low heat to dry. Remove from heat.

Meanwhile, in medium size bowl, combine ground chuck, bread crumbs, 1/4 cup onions, egg, 1/2 teaspoon salt, 1/8 teaspoon pepper and the allspice. Shape mixture into 4 oval patties and set aside. With potato masher or electric mixer, mash potatoes. Gradually beat in milk. Add butter and 1/2 teaspoon salt. Beat until fluffy. Keep warm until ready to serve.

In 10 inch skillet, heat oil. Saute beef patties, turning, until well browned and cooked through 3 to 5 minutes on each side. Remove steaks to serving plates and keep warm. Add mushrooms to skillet. Saute until golden. In small bowl, gradually beat water into flour. Stir into mushroom mixture along with ketchup and remaining salt and pepper. Cook, stirring to remove browned on bits, until gravy has thickened. Spoon some of gravy over steaks. Serve with mashed potatoes, and lettuce and tomato, if desired. Pass remaining gravy.